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Cauliflower Gnocchi

Meal Planning
Weight Loss
Cauliflower Gnocchi
Carbs 28g
Time 30 mins
Calories 225
Serves 2 people
Veg Servings 2


  • 2 Fullgreen Riced Cauliflower pouches
  • 1/4 cup flour (can be gluten free if you like)
  • 1 tsp salt
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 3 oz shiitake mushrooms, stemmed & sliced
  • 1/4 cup sliced shallots
  • 2 garlic cloves, minced
  • 3/4 cup chicken stock
  • 1/4 tbsp chopped fresh sage
  • 1 cup chopped arugula
  • Grated parmesan cheese


  1. 1 Blend cauliflower then wrap in towel and fully squeeze out excess water.
  2. 2 Blend again with flour and salt, roll out in a ball and cut in half.
  3. 3 Sprinkle extra flour on the table, roll each ball into a rope that is about 1 inch thick, then slice the dough into 1/2 inch squares.
  4. 4 Bring a medium pot to boil, add gnocchi, and cook for 3-4 min.
  5. 5 Remove with slotted spoon and set to the side.
  6. 6 Add butter and olive oil to a skillet and cook for 2 min until it browns. Then add shallots and mushrooms and sauté for 6 min.
  7. 7 Add chicken stock and sage and simmer for 8 min until liquid is slightly reduced.
  8. 8 Season with salt + pepper and add the gnocchi to the skillet.
  9. 9 Coat in the mushroom sauce, then add arugula and let it wilt.
  10. 10 Remove from heat, top with parmesan cheese + red chili flakes, and enjoy!


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